The first European city I visited. It’s Vienna, a city of dream: Mozart, Waltz, and old historic cafes. Today I’m making Viennese cookies, sables viennois. Those are simple, delicious and perfect for tea time. Try this recipe and enjoy exceptionally crumbly and scrumptious cookies!
It’s basically a 5-ingredient recipe: butter, sugar, vanilla, egg, and flour.
I love Viennese sables so much. This rich butter cookie is softly broken into very fine sands in the mouth. A crumbly cookie as light as air to the center. I just love it.
It’s perfect with coffee or tea. And serve the cookies with a cup of warm milk and make your children happy.
So let’s get started. Here go the ingredients.
First, soften butter.
Sift in confectioners’ sugar.
And cream butter and sugar.
And add in an egg white.
And add in vanilla.
And stir until combined.
Sift in flour.
and W shape are popular.
Bake at 360 degrees F. for 10-12 minutes.
Voila! Sables viennois, Viennese sable cookies. Now if you want to make impressive cookies, dip cookies in the melted chocolate and let them set.
- ¾ cup unsalted butter, softened (170g)
- ½ cup + 1 tablespoon confectioners’ sugar (78g)
- 2 teaspoons pure vanilla extract (10ml)
- ⅛ teaspoon salt
- 1 egg white of a large egg (33g)
- 1½ cups all-purpose flour (187g)
- Melted chocolate of your choice (milk, semi-sweet, dark) for decoration, optional
- 1. First, with a whisk, work on ¾ cup of softened unsalted butter until smooth. Some people ask why my butter is yellow. Well, I use Anchor butter from New Zealand which is made of free-range cow milk.
- 2. Then sift in confectioners’ sugar: ½ cup and 1 tablespoon. And whisk until creamy and homogeneous.
- 3. And add in 1 egg white. Make sure your egg is at room temperature. Then add 2 teaspoons of pure vanilla extract and ⅛ teaspoon of salt. And whisk until combined. Salt makes a huge difference when it comes to cookies.
- 4. And sift in 1 ½ cups of all-purpose flour and fold until smooth. It is a fancy cookie but it is an easy recipe which requires only a few ingredients. It suits me perfectly. Not only me but everybody.
- 5. Then transfer to a pastry bag fitted with a large star pastry tip. Today I’m using Wilton 4B. And I will pipe the cookie on a Silpat. "W" is a typical shape for sables viennois. Pipe with confidence from start to finish. And "O" shape will make a popular Korean cookie, ButterRing cookie. You can make for about 30 cookies with this recipe.
- 6. Now bake in the oven preheated to 360 degrees F. (180 C.) until the edges turn brown for 10 to 12 minutes. The time depends on the size and shape of your cookies.